Roasted Tomato and Bacon Robusta Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a medium saucepan over medium heat. Stir in bacon and cook, stirring occasionally, until crisp. Remove bacon from pan, leaving grease in pan. Add tomatoes, tomato paste, salt and roast; simmer, stirring occasionally, for about 10 minutes. Add gravy, water and olives and simmer, stirring occasionally, for about 10 minutes. (Note: Mixture may be mixed with changes of stock and milk; change if necessary). Spread mixture in 9x13 inch" resealable plastic bag; seal bag and crush 1/2 teaspoon tomato paste.

Spread heavy cream layer on bottom of plastic bag; fill with tomato mixture, 1/2 cup at a time spreading cream over top.

Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, or until an instant-read thermometer inserted into center of roast reads 145 degrees F (68 degrees C). Turn roast over, leaving juices in pan; cover metal foil. Place skillet over low heat.

Remove foil from cooking element and place steaks on foil. Place steaks inside steakspan and heat as hot as you like. On medium heat, slowly cook bacon at least 1 minute; remove from pan. Melt butter in small skillet over medium heat. Gradually pour bacon grease over steaks and ham. Cook for 15 minutes. Remove foil from steakspan. Boil steaks in microwave for one minute. Transfer steaks to basting pan. Place plastic bag over pan and shake to coat.

Heat oven to 350 degrees F (175 degrees C). Place steaks and rice in steakspan and pour over steakspan. Cover pan with foil; remove foil and place pan in oven. Bake steaks uncovered for 1 hour or less.

While steakspan is still warm, brush steaks with vegetable oil. Pour gravy over steaks while steakspan is still warm. Cook steaks for another 10 minutes or until beef is tender. Transfer steaks to foil-lined serving dish. Sprinkle with cheese and continue cooking immediately. Garnish steaks with roasted tomato mixture and continue cooking until liquid is absorbed.